Ruth Haffly wrote to Dave Drum <=-
Never tackled a French press. I've a Hamilton-Beach single cup coffee
aker which uses either loose coffe or pods. And my 12 cup (5 of my big cups/mugs) Sears & Roebuck automatic drip unit. It's a Cuisinart under
the Serious & Getback branding. It has an internal water filter, uses
the conical coffee filters and I can set it to the start brewing on
the built in timer. So at 04:00 the Yehudi wakes up and makes my
coffee.
I've kidded Steve about being a coffee snob but he's not really. No gourmet beans, ground just before use but he does grind his own.
I developed a blend if pre-roasted beans that I quite liked and would grind them in my R2-D2 spice/coffee grinder. But I discovered Maxwell House Intense Bold and Folger's Black Silk and alternated between
those depending on which is on sale when I need to re-stock.
He usually gets his beans at Cost Plus World Market or one of the big savings stores (Costco).
(boiling or nearly so) water. For multiple cups - or for Iced Tea I
use the Mary Dunbar/Jewel Tea tea pot that my grandmother had and an aluminum tea ball/infuser to hold loose tea leaves. A pixture of one
very like it (except in stainless steel) is at https://tinyurl.com/TEA-BAWL
We've got one of those ball infusers; it was one part of a number of things I got from my grandmother's estate 50 years ago.
I developed a blend if pre-roasted beans that I quite liked and would grind them in my R2-D2 spice/coffee grinder. But I discovered Maxwell House Intense Bold and Folger's Black Silk and alternated between
those depending on which is on sale when I need to re-stock.
He usually gets his beans at Cost Plus World Market or one of the big savings stores (Costco).
It's not easy to find bean coffee these days - except "specialty"
items that are "snob" expensive.
I remember the days when Kroger and the A&P (maybe other, too) sold
bags of pre-roasted coffee beans and had a grinder you put your beans
into
and selected the grind you wished, drip, percolator, etc. Put the bag
that had held the beans under the discharge and push the button. To
this day I've not figured out how the fresh ground aroma always smells better than the coffee it makes tastes. Bv)=
My house mate is going to give up on the instant coffee so I'm giving
him my Hamilton Beach pod/loos coffe single cup brewer.
(boiling or nearly so) water. For multiple cups - or for Iced Tea I
use the Mary Dunbar/Jewel Tea tea pot that my grandmother had and an aluminum tea ball/infuser to hold loose tea leaves. A pixture of one
very like it (except in stainless steel) is at https://tinyurl.com/TEA-BAWL
We've got one of those ball infusers; it was one part of a number of things I got from my grandmother's estate 50 years ago.
I know the words to that somg.
Ruth Haffly wrote to Dave Drum <=-
I developed a blend if pre-roasted beans that I quite liked and would grind them in my R2-D2 spice/coffee grinder. But I discovered Maxwell House Intense Bold and Folger's Black Silk and alternated between
those depending on which is on sale when I need to re-stock.
He usually gets his beans at Cost Plus World Market or one of the big savings stores (Costco).
It's not easy to find bean coffee these days - except "specialty"
items that are "snob" expensive.
I remember the days when Kroger and the A&P (maybe other, too) sold
bags of pre-roasted coffee beans and had a grinder you put your beans into, selected the grind you wished, drip, percolator, etc. Put the bag that had held the beans under the discharge and push the button. To
this day I've not figured out how the fresh ground aroma always smells better than the coffee it makes tastes. Bv)=
I remember those days. I still like the smell of coffee, especially the fresh ground, but I just can't stand the taste of it.
My house mate is going to give up on the instant coffee so I'm giving
him my Hamilton Beach pod/loos coffe single cup brewer.
Good to see that his tastes are improving. The times my mom was in
summer school (working on her Master's degree) my dad drank instant coffee. I think it was easier than perking up just one cup.
(boiling or nearly so) water. For multiple cups - or for Iced Tea I
use the Mary Dunbar/Jewel Tea tea pot that my grandmother had and an aluminum tea ball/infuser to hold loose tea leaves. A pixture of one
very like it (except in stainless steel) is at https://tinyurl.com/TEA-BAWL
We've got one of those ball infusers; it was one part of a number of things I got from my grandmother's estate 50 years ago.
I know the words to that somg.
I've got a number of other kitchen things from her estate and a Seth Thomas budior clock that is now 100 years old. Needs some work done on
it but has been pretty reliable until just a few years ago.
I remember the days when Kroger and the A&P (maybe other, too) sold
bags of pre-roasted coffee beans and had a grinder you put your beans into, selected the grind you wished, drip, percolator, etc. Put the bag that had held the beans under the discharge and push the button. To
this day I've not figured out how the fresh ground aroma always smells better than the coffee it makes tastes. Bv)=
I remember those days. I still like the smell of coffee, especially the fresh ground, but I just can't stand the taste of it.
It is an acquired taste. I started out drinking it w/cream & sugar as
my father did. Then I noticed that my hero (grandfather) took his
"mud" straight up. So, I switched and never looked back.
My house mate is going to give up on the instant coffee so I'm giving
him my Hamilton Beach pod/loos coffe single cup brewer.
Good to see that his tastes are improving. The times my mom was in
summer school (working on her Master's degree) my dad drank instant coffee. I think it was easier than perking up just one cup.
I leaned a trick about instant coffee. If you make your cup of coffee
as normal - then put it in the microwave for a minute. It does
something to the flavour that makes it almost taste like brewed
coffee.
(boiling or nearly so) water. For multiple cups - or for Iced Tea Idone on RH> it but has been pretty reliable until just a few years ago.
use the Mary Dunbar/Jewel Tea tea pot that my grandmother had and an aluminum tea ball/infuser to hold loose tea leaves. A pixture of one
very like it (except in stainless steel) is at https://tinyurl.com/TEA-BAWL
We've got one of those ball infusers; it was one part of a number of things I got from my grandmother's estate 50 years ago.
I know the words to that somg.
I've got a number of other kitchen things from her estate and a Seth Thomas boudior clock that is now 100 years old. Needs some work
My go-to watch/clock guy fell off his twig several years ago. But
there is a local (and thriving) clock company with a repair department that I am told does good work. I'm all digital these days having given
my last (heirloom) clock to my brother and sister-in-law. A pixture of
one just like it is here https://tinyurl.com/OLD-CLOX
You'll probably have to find a workaround for the hooch in thisrecipe DD> but it sure looks dandy.
Title: Coffee Bean Brownies
Categories: Snacks, Cookies, Chocolate, Booze, Dairy
Yield: 12 Servings
1/2 c Butter
2 tb Cocoa
1/4 c Milk
1/2 c Butter
1/2 c Shortening
1/2 c Strong brewed coffee
1/2 c Kahlua, Tia Maria, or any
- coffee liqueur
2 c Flour
2 c Granulated sugar
1/4 c Cocoa
1/2 c Buttermilk
2 lg Eggs
1 ts Baking soda
1 ts Vanilla
3 1/2 c Powdered sugar
1 ts Vanilla
Chocolate covered espresso
- beans; opt
Ruth Haffly wrote to Dave Drum <=-
It is an acquired taste. I started out drinking it w/cream & sugar as
my father did. Then I noticed that my hero (grandfather) took his
"mud" straight up. So, I switched and never looked back.
I never tried to develop a taste once I knew I didn't like it, even
with milk and sugar.
My house mate is going to give up on the instant coffee so I'm giving
him my Hamilton Beach pod/loos coffe single cup brewer.
Good to see that his tastes are improving. The times my mom was in
summer school (working on her Master's degree) my dad drank instant coffee. I think it was easier than perking up just one cup.
I leaned a trick about instant coffee. If you make your cup of coffee
as normal - then put it in the microwave for a minute. It does
something to the flavour that makes it almost taste like brewed
coffee.
This was in the pre microwave days, had to heat the water on the stove.
My go-to watch/clock guy fell off his twig several years ago. But
there is a local (and thriving) clock company with a repair department that I am told does good work. I'm all digital these days having given
my last (heirloom) clock to my brother and sister-in-law. A pixture of
one just like it is here https://tinyurl.com/OLD-CLOX
We use a local guy who's 3rd generation clock/watch repair man. I inherited another clock that was my grandparents, plus we have a
couckoo clock we bought in Germany that have all visited him at one
time or another. We've got 2 other chiming clocks, plus a few digital ones; we like the sound of a chiming clock in the house. Anyway, this
guy told us how to prepare a grandfather clock for transporting; my
sister and brother ignored Steve when he passed on the information and
now the grandfather clock that was my great grand, grand and parent's clock doesn't work. She doesn't have the $$$ to fix it either so it's
just taking up room in her house, sad.
You'll probably have to find a workaround for the hooch in this
recipe but it sure looks dandy.
Title: Coffee Bean Brownies
Categories: Snacks, Cookies, Chocolate, Booze, Dairy
Yield: 12 Servings
1/2 c Butter
2 tb Cocoa
1/4 c Milk
1/2 c Butter
1/2 c Shortening
1/2 c Strong brewed coffee
1/2 c Kahlua, Tia Maria, or any
- coffee liqueur
2 c Flour
2 c Granulated sugar
1/4 c Cocoa
1/2 c Buttermilk
2 lg Eggs
1 ts Baking soda
1 ts Vanilla
3 1/2 c Powdered sugar
1 ts Vanilla
Chocolate covered espresso
- beans; opt
I'll just stick with all chocolate (or chocolate/mint) brownies. To
make them mint, use peppermint extract instead of vanilla or, as soon
as they come out of the oven, top with York peppermint patties, smooth into an icing to cover as they soften.
It is an acquired taste. I started out drinking it w/cream & sugar as
my father did. Then I noticed that my hero (grandfather) took his
"mud" straight up. So, I switched and never looked back.
I never tried to develop a taste once I knew I didn't like it, even
with milk and sugar.
I sneaked up on it. With the C&S it was more to a kids taste. Like
soda or Kool-ade which I was more used to. Then I dropped the sugar
and the
milk/cream muted the bitterness of the coffee. Finally I just went to straight up black coffee.
I also drink my tea (and iced tea) straight up. My grandmother used
sometimes, in the cold months add a little honey to my cuppa. Never
sugar.
I leaned a trick about instant coffee. If you make your cup of coffee
as normal - then put it in the microwave for a minute. It does
something to the flavour that makes it almost taste like brewed
coffee.
This was in the pre microwave days, had to heat the water on the stove.
Also pre-single serve coffee maker days. A Keurig would have made
things nice for your Pop.
8<----- SLICE ----->8
My go-to watch/clock guy fell off his twig several years ago. But
there is a local (and thriving) clock company with a repair department that I am told does good work. I'm all digital these days having given
my last (heirloom) clock to my brother and sister-in-law. A pixture of
one just like it is here https://tinyurl.com/OLD-CLOX
We use a local guy who's 3rd generation clock/watch repair man. I inherited another clock that was my grandparents, plus we have a
couckoo clock we bought in Germany that have all visited him at one
time or another. We've got 2 other chiming clocks, plus a few digital ones; we like the sound of a chiming clock in the house. Anyway, this
guy told us how to prepare a grandfather clock for transporting; my
sister and brother ignored Steve when he passed on the information and
now the grandfather clock that was my great grand, grand and parent's clock doesn't work. She doesn't have the $$$ to fix it either so it's
just taking up room in her house, sad.
People like that who think they know more than the guy who wrote the
book, get little sympathy from me. It's on their shoulders.
Chocolate covered espresso
- beans; opt
I'll just stick with all chocolate (or chocolate/mint) brownies. To
make them mint, use peppermint extract instead of vanilla or, as soon
as they come out of the oven, top with York peppermint patties, smooth into an icing to cover as they soften.
OK. If you ever decide you'd like to do the recipe - for a special day
or occasion - you can substitute McCormicks Coffee Extract for the
booze.
Ruth Haffly wrote to Dave Drum <=-
I also drink my tea (and iced tea) straight up. My grandmother used
I used to put both milk and sugar in my hot tea, just sugar in ice tea. Cut out the milk long ago, switched to a sugar sub (stevia) quite a
while ago for both hot and ice tea.
to serve tooth-achingly sweet iced tea - which I abhorred. I do,
We adopted a descriptive phrase we heard on "Star Trek; The Next Generation" to desscribe something super sweet--Tooth Itching.
sometimes, in the cold months add a little honey to my cuppa. Never
sugar.
We keep both honey and raw sugar on hand for sweetening, no white sugar
in the house. The raw adds just a hint of a molasses taste.
I leaned a trick about instant coffee. If you make your cup of coffee
as normal - then put it in the microwave for a minute. It does
something to the flavour that makes it almost taste like brewed
coffee.
This was in the pre microwave days, had to heat the water on the stove.
Also pre-single serve coffee maker days. A Keurig would have made
things nice for your Pop.
Yes, but they were later coming onto the scene than microwaves.
8<----- SLICE ----->8
My go-to watch/clock guy fell off his twig several years ago. But
there is a local (and thriving) clock company with a repair department that I am told does good work. I'm all digital these days having given
my last (heirloom) clock to my brother and sister-in-law. A pixture of
one just like it is here https://tinyurl.com/OLD-CLOX
We use a local guy who's 3rd generation clock/watch repair man. I inherited another clock that was my grandparents, plus we have a
couckoo clock we bought in Germany that have all visited him at one
time or another. We've got 2 other chiming clocks, plus a few digital ones; we like the sound of a chiming clock in the house. Anyway, this
guy told us how to prepare a grandfather clock for transporting; my
sister and brother ignored Steve when he passed on the information and
now the grandfather clock that was my great grand, grand and parent's clock doesn't work. She doesn't have the $$$ to fix it either so it's
just taking up room in her house, sad.
People like that who think they know more than the guy who wrote the
book, get little sympathy from me. It's on their shoulders.
Yes but it's a shame to know the clock is just sitting there, a big
dust catcher. It has the old tubular, very mellow chimes. We'd have
taken it if we had the room but don't so...........
to serve tooth-achingly sweet iced tea - which I abhorred. I do,
We adopted a descriptive phrase we heard on "Star Trek; The Next Generation" to desscribe something super sweet--Tooth Itching.
Asd me and the boob tube are not good friends I missed that.
sometimes, in the cold months add a little honey to my cuppa. Never
sugar.
We keep both honey and raw sugar on hand for sweetening, no white sugar
in the house. The raw adds just a hint of a molasses taste.
I keep sugar for recipes where it's called for. But a pound of C&H
lasts a looooooooong time. You probably couldn't use my molasses substitute
which I pick up at the Illinois Products Farmer's Market - sorghum.
It's a cousin of maize (corn) ans might trigger Steve's allergy.
8<----- SLICE ----->8
My go-to watch/clock guy fell off his twig several years ago. But
there is a local (and thriving) clock company with a repair department that I am told does good work. I'm all digital these days having given
my last (heirloom) clock to my brother and sister-in-law. A pixture of
one just like it is here https://tinyurl.com/OLD-CLOX
We use a local guy who's 3rd generation clock/watch repair man. I inherited another clock that was my grandparents, plus we have a
couckoo clock we bought in Germany that have all visited him at one
time or another. We've got 2 other chiming clocks, plus a few digital ones; we like the sound of a chiming clock in the house. Anyway, this
guy told us how to prepare a grandfather clock for transporting; my
sister and brother ignored Steve when he passed on the information and
now the grandfather clock that was my great grand, grand and parent's clock doesn't work. She doesn't have the $$$ to fix it either so it's
just taking up room in her house, sad.
AFAIK if you immobilise the pendulum and tie the shime tubes together
you should be good to go as long as you use reasonable caution in the handling.
People like that who think they know more than the guy who wrote the
book, get little sympathy from me. It's on their shoulders.
Yes but it's a shame to know the clock is just sitting there, a big
dust catcher. It has the old tubular, very mellow chimes. We'd have
taken it if we had the room but don't so...........
Ruth Haffly wrote to Dave Drum <=-
to serve tooth-achingly sweet iced tea - which I abhorred. I do,
We adopted a descriptive phrase we heard on "Star Trek; The Next Generation" to desscribe something super sweet--Tooth Itching.
As me and the boob tube are not good friends I missed that.
This was sometime in the 90s, back when we were in AZ. Steve is a
sci-fi fan and enjoyed this show.
sometimes, in the cold months add a little honey to my cuppa. Never
sugar.
We keep both honey and raw sugar on hand for sweetening, no white sugar
in the house. The raw adds just a hint of a molasses taste.
I keep sugar for recipes where it's called for. But a pound of C&H
lasts a looooooooong time. You probably couldn't use my molasses substitute which I pick up at the Illinois Products Farmer's Market
- sorghum. It's a cousin of maize (corn) ans might trigger Steve's allergy.
Actually we got a pint bottle of it several years ago and he used it in his coffee with no apparant side effects. Guess it was a small enough amount at any one time so as to not affect him.
This was sometime in the 90s, back when we were in AZ. Steve is a
sci-fi fan and enjoyed this show.
I have always considered Star Trek as space opera/fantasy. Along with Battlestar Galactica.
sometimes, in the cold months add a little honey to my cuppa. Never
sugar.
We keep both honey and raw sugar on hand for sweetening, no white sugar
in the house. The raw adds just a hint of a molasses taste.
I keep sugar for recipes where it's called for. But a pound of C&H
lasts a looooooooong time. You probably couldn't use my molasses substitute which I pick up at the Illinois Products Farmer's Market
- sorghum. It's a cousin of maize (corn) ans might trigger Steve's allergy.
Actually we got a pint bottle of it several years ago and he used it in his coffee with no apparant side effects. Guess it was a small enough amount at any one time so as to not affect him.
Or the part of corn that causes his problem is not it the sorghum
syrup.
Title: Baked Apricot Brie w/Sorghum Syrup
Categories: Five, Pastry, Cheese, Fruits
Yield: 5 Servings
Ruth Haffly wrote to Dave Drum <=-
This was sometime in the 90s, back when we were in AZ. Steve is a
sci-fi fan and enjoyed this show.
I have always considered Star Trek as space opera/fantasy. Along with Battlestar Galactica.
Science ficton, with emphasis on the ficton.
Or the part of corn that causes his problem is not it the sorghum
syrup.
Probably so. He can handle corn starch and the occaisional times I've
used a small amount of white corn syrup (no hfsc in it) but stays away from corn on the cob, niblets, corn chops, etc.
Title: Baked Apricot Brie w/Sorghum Syrup
Categories: Five, Pastry, Cheese, Fruits
Yield: 5 Servings
That'll have to be one to try later this year; temps are way too hot to use the oven, even in a house with central a/c right now. Last night
Steve grilled burgers, we had chips and cucumber slices with them.
Science ficton, with emphasis on the ficton.
Danged little scientific fact - which makes it fantasy. It was entertaining if one ignored all the scientific "laws" being violated.
I am (and have been since 1950) a fan of science fiction.
8<----- ELIDE ----->8
Or the part of corn that causes his problem is not it the sorghum
syrup.
Probably so. He can handle corn starch and the occaisional times I've
used a small amount of white corn syrup (no hfsc in it) but stays away from corn on the cob, niblets, corn chops, etc.
I've pretty much given up on corn starch as a thickener. I use
arrowroot mosty because it rehreats without breaking down and it
handles acidic
food like chilli better than corn flour.
Title: Baked Apricot Brie w/Sorghum Syrup
Categories: Five, Pastry, Cheese, Fruits
Yield: 5 Servings
That'll have to be one to try later this year; temps are way too hot to use the oven, even in a house with central a/c right now. Last night
Steve grilled burgers, we had chips and cucumber slices with them.
Lucky you. My place has to make do with window units and an assist by running the fan on the furnace to help level things out. Except for
the Pullman kitchen which does not permit circulation very well. In
winter I can open the bi-fold doors to the furnace/water heater area
and let the radiant heat help warm the kitchen. In the summer ... no
help to be had.
This soup is good any time - but I'm more likely to make it in the
less scorching months.
Title: Egg Drop Soup
Categories: Oriental, Poultry, Mushrooms, Eggs
Yield: 4 Servings
Quoting Ruth Haffly to Dave Drum <=-
Ageed, this is not the time of year for hot soups.
Ruth Haffly wrote to Dave Drum <=-
Science ficton, with emphasis on the ficton.
Danged little scientific fact - which makes it fantasy. It was entertaining if one ignored all the scientific "laws" being violated.
I am (and have been since 1950) a fan of science fiction.
I read some back when I was in junior high but gave up on it as it just didn't pique my interest.
8<----- ELIDE ----->8
This soup is good any time - but I'm more likely to make it in the
less scorching months.
Title: Egg Drop Soup
Categories: Oriental, Poultry, Mushrooms, Eggs
Yield: 4 Servings
Ageed, this is not the time of year for hot soups.
Ageed, this is not the time of year for hot soups.
Yet I made chicken soup day before yesterday. Couldn't pass up the
deal on the chicken ($3) and since it was an old gal I pressure cooked
it so it became soup. LOL
... Please press firmly. You are making 1,000,000 copies.
Science ficton, with emphasis on the ficton.
Danged little scientific fact - which makes it fantasy. It was entertaining if one ignored all the scientific "laws" being violated.
I am (and have been since 1950) a fan of science fiction.
I read some back when I was in junior high but gave up on it as it just didn't pique my interest.
As with most other genres of fiction some is well written literature
and some (a lot) is forlulaic pot-boilers. I gave up on the "sapce
opera" stuff like Star T(D)rek a loooooooong time ago. If Rod
Serling's "Twilight Zone" ever makes a come-back and is as well
written and made
as the original it might get me to start watching the glsas teat
again.
8<----- ELIDE ----->8
This soup is good any time - but I'm more likely to make it in the
less scorching months.
Title: Egg Drop Soup
Categories: Oriental, Poultry, Mushrooms, Eggs
Yield: 4 Servings
Ageed, this is not the time of year for hot soups.
That sort of depends on the soup. Like chilli, a good soup ia good no matter the outside temperature.
My "As Seen on TV" onion chopper comes in very handy when making this soup. I use the 1/4" (coarse) plate for the peppers and the 1/8"
(fine) plate for the onion.
Quoting Ruth Haffly to Shawn Highfield <=-
We've been having temperatures in the high 90s with feels like factors making it feel like over 100, not the kind of weather I want hot soup.
worked). Good case of writer's cramp after filling that out, felt like
I'd made 1,000,000 copies. (G)
Ruth Haffly wrote to Dave Drum <=-
This soup is good any time - but I'm more likely to make it in the
less scorching months.
Title: Egg Drop Soup
Categories: Oriental, Poultry, Mushrooms, Eggs
Yield: 4 Servings
Ageed, this is not the time of year for hot soups.
That sort of depends on the soup. Like chilli, a good soup ia good
no matter the outside temperature.
When we were in Ohio last month, we were given a can of Cincinnati
chili. Had it last night, on spaghetti and topped with Mexican blend cheese. Interesting to try, glad we didn't have to buy the can tho.
My "As Seen on TV" onion chopper comes in very handy when making this soup. I use the 1/4" (coarse) plate for the peppers and the 1/8"
(fine) plate for the onion.
That would work. We recently replaced our garlic chopper, one we'd
bought years ago at William's Sonoma, a smaller version of your "ASOTV" chopper. Found a little round one at Cracker Barrel so got one for
home, one for the camper.
Ruth Haffly wrote to Shawn Highfield <=-
Yet I made chicken soup day before yesterday. Couldn't pass up the
deal on the chicken ($3) and since it was an old gal I pressure cooked
it so it became soup. LOL
We've been having temperatures in the high 90s with feels like factors making it feel like over 100, not the kind of weather I want hot soup.
I wouldn't mind making it to stash in the freezer for cooler weather
tho.
Shawn Highfield wrote to RUTH HAFFLY <=-
We've been having temperatures in the high 90s with feels like factors making it feel like over 100, not the kind of weather I want hot soup.
It's been hot here as well. I'm one that can eat hot soup any time of
the year. LOL
worked). Good case of writer's cramp after filling that out, felt like
I'd made 1,000,000 copies. (G)
Laugh I bet! My mother was a court reporter so I remember her using carbon for many copies and if she ever made a typo how ticked off she
got. LOL
She could carry on a conversation with you while listening to her voice
in her ear and typing in real time and not make a mistake. LOL
Quoting Dave Drum to Shawn Highfield <=-
As I told Ruth, doing hot soups/drinks in summer actually cools you
off. This article fell into one of my news feeds on the same subject
with someone and never make a misteak. She said it was like her eyes hooked into her fingers and left her mind free to do other things - as long as she didn't have to look away from what she was entering.
We've been having temperatures in the high 90s with feels like factors making it feel like over 100, not the kind of weather I want hot soup.
It's been hot here as well. I'm one that can eat hot soup any time of
the year. LOL
worked). Good case of writer's cramp after filling that out, felt like
I'd made 1,000,000 copies. (G)
Laugh I bet! My mother was a court reporter so I remember her using carbon for many copies and if she ever made a typo how ticked off she
got. LOL
She could carry on a conversation with you while listening to her
voice in her ear and typing in real time and not make a mistake. LOL
Ageed, this is not the time of year for hot soups.
That sort of depends on the soup. Like chilli, a good soup ia good
no matter the outside temperature.
When we were in Ohio last month, we were given a can of Cincinnati
chili. Had it last night, on spaghetti and topped with Mexican blend cheese. Interesting to try, glad we didn't have to buy the can tho.
What brand was it? I find that the Empress brand is a good
representative of the Cincinnati-style of chilli. Did it have beans or
was it just meat. If there were beans what you made was "Chilli 4
ways" Otherwise it was
"Chilli 3 ways" (Chilli, pasta, cheese).
My "As Seen on TV" onion chopper comes in very handy when making this soup. I use the 1/4" (coarse) plate for the peppers and the 1/8"
(fine) plate for the onion.
That would work. We recently replaced our garlic chopper, one we'd
bought years ago at William's Sonoma, a smaller version of your "ASOTV" chopper. Found a little round one at Cracker Barrel so got one for
home, one for the camper.
I've got a couple of full-size onion choppers and I finally broke down
and bought a mandoline. Promptly tried to cut the tip off f a finger
when slicing potatoes for a pot roast in the casserole crockpot. That
was a true learning experience. Bv)=
We've been having temperatures in the high 90s with feels like factors making it feel like over 100, not the kind of weather I want hot soup.
I wouldn't mind making it to stash in the freezer for cooler weather
tho.
You've succumbed to the "conventional wisdom" that hot soups in summer
are a bad thing. Actually hot sop will help you cool down. It tells
the body to opwn the pores in the skin thereby starting the natural coolong cycle of sweating and the sweat evaporating which ia a natural cooling
effect. Bv)= That's counter-intuitive but true.
Ruth Haffly wrote to Dave Drum <=-
My "As Seen on TV" onion chopper comes in very handy when making this soup. I use the 1/4" (coarse) plate for the peppers and the 1/8"
(fine) plate for the onion.
That would work. We recently replaced our garlic chopper, one we'd
bought years ago at William's Sonoma, a smaller version of your "ASOTV" chopper. Found a little round one at Cracker Barrel so got one for
home, one for the camper.
I've got a couple of full-size onion choppers and I finally broke down
and bought a mandoline. Promptly tried to cut the tip off f a finger
when slicing potatoes for a pot roast in the casserole crockpot. That
was a true learning experience. Bv)=
Ouch! I have a mandoline but most often end up slicing with a knife.
Ruth Haffly wrote to Dave Drum <=-
We've been having temperatures in the high 90s with feels like factors making it feel like over 100, not the kind of weather I want hot soup.
I wouldn't mind making it to stash in the freezer for cooler weather
tho.
You've succumbed to the "conventional wisdom" that hot soups in summer
are a bad thing. Actually hot sop will help you cool down. It tells
the body to opwn the pores in the skin thereby starting the natural cooling cycle of sweating and the sweat evaporating which ia a natural cooling effect. Bv)= That's counter-intuitive but true.
No, it's just that I don't like to eat hot and heavy when it's hot and humid outside. Yesterday the RDU airport hit 103, saw 101 on our back thermometer, front one said 98. We had a sausage/bell pepper/onion fry with mashed potatoes and lettuce with boiled bacon dressing for supper. Sounds heavy but I didn't eat a whole lot.
That would work. We recently replaced our garlic chopper, one we'd
bought years ago at William's Sonoma, a smaller version of your "ASOTV" chopper. Found a little round one at Cracker Barrel so got one for
home, one for the camper.
I'm more likely to use the garlic press then chop with a knife.
I've got a couple of full-size onion choppers and I finally broke down
and bought a mandoline. Promptly tried to cut the tip off f a finger
when slicing potatoes for a pot roast in the casserole crockpot. That
was a true learning experience. Bv)=
Ouch! I have a mandoline but most often end up slicing with a knife.
If just doing 1 'tater or a single onion I'll use a knife. If I'm into quantity, out comes the mandoline. Such as in this recipe ...
Title: Dirty Dave's Crockpot Chuck Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 Servings
No, it's just that I don't like to eat hot and heavy when it's hot and humid outside. Yesterday the RDU airport hit 103, saw 101 on our back thermometer, front one said 98. We had a sausage/bell pepper/onion fry with mashed potatoes and lettuce with boiled bacon dressing for supper. Sounds heavy but I didn't eat a whole lot.
We've not gone over the century mark on the heat pressure gauge (thermometer) yet. I think 98ºF was our high. Then we hit a cooling
trend the past few days with temps in the low 80s and high 70s. That's supposed to be the
case until the middle of next week when I'll once again be glad that
Mr. Carrier came up with the air conditioner. Bv)=
Do you have a recipe for the "boiled bacon dressing"? I looked for a looooooong time on my search engine using that phrase and all I was
was recipes calling for the bacon to be cooked crisp. Like this one:
Title: Watercress Salad w/Warm Bacon Dressing
Categories: Greens, Pork, Salads
Yield: 5 servings
Ruth Haffly wrote to Dave Drum <=-
That would work. We recently replaced our garlic chopper, one we'd
bought years ago at William's Sonoma, a smaller version of your "ASOTV" chopper. Found a little round one at Cracker Barrel so got one for
home, one for the camper.
I'm more likely to use the garlic press then chop with a knife.
Depends on how I want the garlic and how much I need. I've a press I inherited from my grandmother but sometimes that's too hard on the
wrists. The old chopper had a part for doing diced, one for slices, new one is just diced. Sometimes, if I'm using the chef's knife for other cutting, I'll peel the garlic and smash it with the chef's knife, doing
a bit more chopping for a finer chop. I'll peel, then slice with a
paring knife sometimes as well.
I've got a couple of full-size onion choppers and I finally broke down
and bought a mandoline. Promptly tried to cut the tip off f a finger
when slicing potatoes for a pot roast in the casserole crockpot. That
was a true learning experience. Bv)=
Ouch! I have a mandoline but most often end up slicing with a knife.
If just doing 1 'tater or a single onion I'll use a knife. If I'm into quantity, out comes the mandoline. Such as in this recipe ...
Title: Dirty Dave's Crockpot Chuck Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 Servings
Very often, even for this amount, I'll pull out the chef's knife and
use it. We also have a small (Rada) santoku that I'll use for smaller
chop jobs.
Ruth Haffly wrote to Dave Drum <=-
We were in the 80s on Thursday, now back into the (lower) 90s.
Do you have a recipe for the "boiled bacon dressing"? I looked for a looooooong time on my search engine using that phrase and all I was
was recipes calling for the bacon to be cooked crisp. Like this one:
Title: Watercress Salad w/Warm Bacon Dressing
Categories: Greens, Pork, Salads
Yield: 5 servings
Pennsylvania Dutch name for it. The one I use came from Edna Eby
Heller's "Dutch Cookbook" (revised), copyright, 1953, revised edition, copyright 1960.
BOILED BACON DRESSING
4 slices of bacon
1/2 cup sugar
1/2 tsp salt (I use just a pinch)
1 tbsp cornstarch
1 beaten egg
1/4 c vinegar
1 c water*
Fry bacon slowly (I usually cut it up first). In a saucepan put 1/2 c sugar with salt and cornstarch. Mix thoroughly. Add beaten egg and vinegar, mixing well again. Lastly, add water, bacon and fat; cook to desired thickness. (Pour over bowl of leaf lettuce; I use a 3 quart
bowl but don't pack it, just loosely fill.)
Any kind of leafy green can be used--endive,dandelion,(possibly
spinach?), some cooks use cream instead of water.
*(This makes a rather thin mix; I'm going to try cutting the water in
half next time I make it. That'll bring out the vinegar taste, making
it more sweet/sour.)
My notes are in ()
a bit more chopping for a finer chop. I'll peel, then slice with a
paring knife sometimes as well.
Sometimes if I need garlic slivers I'll roll the cloves between my
palms to get rid of the husk. Then verrrry carefully make slices on
the long
axis. Spread the slices and finish the job of making slivers.
Ouch! I have a mandoline but most often end up slicing with a knife.
If just doing 1 'tater or a single onion I'll use a knife. If I'm into quantity, out comes the mandoline. Such as in this recipe ...
Title: Dirty Dave's Crockpot Chuck Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 Servings
Very often, even for this amount, I'll pull out the chef's knife and
use it. We also have a small (Rada) santoku that I'll use for smaller
chop jobs.
I've done that more times than I can count. But, sometimes it's sort
of neat to have the machine-like precision that the mandoline gives. I mean, I sprnt the $$$, might as well get some use out of it. Bv)=
Title: Captain's Table Rolled Roast
Categories: Bbq, Beef, Herbs, Chilies, Marinades
Yield: 8 Servings
We were in the 80s on Thursday, now back into the (lower) 90s.
As I type this @ 05:00 on the first day of July the outside
temperasture os 53ºF. Highs predicted to be 78. Then back up to the
80s for the 4th.
When I was a kid (6 years old) in 1948 we had a 4th of July in this
area where we were eating home churned I scream and other picnic stuff outside onder the big oak tree and all wore jackets, You could see
your breath. BRRRRRRR.
Do you have a recipe for the "boiled bacon dressing"? I looked fora DD> looooooong time on my search engine using that phrase and all I
Title: Watercress Salad w/Warm Bacon Dressing
Categories: Greens, Pork, Salads
Yield: 5 servings
Pennsylvania Dutch name for it. The one I use came from Edna Eby
Heller's "Dutch Cookbook" (revised), copyright, 1953, revised edition, copyright 1960.
BOILED BACON DRESSING
4 slices of bacon
1/2 cup sugar
1/2 tsp salt (I use just a pinch)
1 tbsp cornstarch
1 beaten egg
1/4 c vinegar
1 c water*
Fry bacon slowly (I usually cut it up first). In a saucepan put 1/2 c sugar with salt and cornstarch. Mix thoroughly. Add beaten egg and vinegar, mixing well again. Lastly, add water, bacon and fat; cook to desired thickness. (Pour over bowl of leaf lettuce; I use a 3 quart
bowl but don't pack it, just loosely fill.)
Any kind of leafy green can be used--endive,dandelion,(possibly
spinach?), some cooks use cream instead of water.
*(This makes a rather thin mix; I'm going to try cutting the water in
half next time I make it. That'll bring out the vinegar taste, making
it more sweet/sour.)
My notes are in ()
Here y'go all Meal Monstered. You note using less water to thicken the dressing. And you mention that some use cream in place of water. Would Half & Half or cream not make a thicker sauce rather than cutting the iquid by a half cup?
I'll be making this before too long. Thanks
... I'm not a know-it-all, I just Google faster than you
Ruth Haffly wrote to Dave Drum <=-
We were in the 80s on Thursday, now back into the (lower) 90s.
As I type this @ 05:00 on the first day of July the outside
temperasture os 53ºF. Highs predicted to be 78. Then back up to the
80s for the 4th.
After a refreshing rain storm last night, we're about 80F (2pm) but predicted to be in the high 90s and high humidity again by the 4th.
Do you have a recipe for the "boiled bacon dressing"?
Pennsylvania Dutch name for it. The one I use came from Edna Eby
Heller's "Dutch Cookbook" (revised), copyright, 1953, revised edition, copyright 1960.
BOILED BACON DRESSING
4 slices of bacon
1/2 cup sugar
Here y'go all Meal Monstered. You note using less water to thicken the dressing. And you mention that some use cream in place of water. Would Half & Half or cream not make a thicker sauce rather than cutting the iquid by a half cup?
I don't know, we have always used water. Don't usually have cream on
hand; it was a suggestion in the cook book. Next time we make it (with reduced water) I'll let you know how it turns out.
I'll be making this before too long. Thanks
Enjoy it; we got more leaf lettuce at the farmer's market so we can
have it again this week.
... I'm not a know-it-all, I just Google faster than you
How true these days. Steve was wondering about something the other day,
as he was thinking out loud, I did a quick Google search and gave him
his answer. (G)
Ruth Haffly wrote to Dave Drum <=-
a bit more chopping for a finer chop. I'll peel, then slice with a
paring knife sometimes as well.
Sometimes if I need garlic slivers I'll roll the cloves between my
palms to get rid of the husk. Then verrrry carefully make slices on
the long axis. Spread the slices and finish the job of making slivers.
Paring knife all the way for that kind of job, IMO. I could (and have)
use a chef's knife, or, before I got a proper chef's knife, the $1.00
all purpose knife I got at a yard sale 40 years ago. It's about the
same size as a chef's knife but the top end of the blade is squared
off, not pointed like a proper chef's knife. Still, it worked well for
all the duties of a chef's knife, and then some, for about 20/25 years.
Ouch! I have a mandoline but most often end up slicing with a knife.
If just doing 1 'tater or a single onion I'll use a knife. If I'm into quantity, out comes the mandoline. Such as in this recipe ...
Title: Dirty Dave's Crockpot Chuck Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 Servings
Very often, even for this amount, I'll pull out the chef's knife and
use it. We also have a small (Rada) santoku that I'll use for smaller
chop jobs.
I've done that more times than I can count. But, sometimes it's sort
of neat to have the machine-like precision that the mandoline gives. I mean, I spent the $$$, might as well get some use out of it. Bv)=
Stephen would be more apt to grab the mandoline; the precisionist in
our family. (G)
Is that hurricane now beating the snot out of Jamaica predicted to hit your area? Or will you just get the "fallout" from it?
8<----- SHORTEN ----->8
Here y'go all Meal Monstered. You note using less water to thicken the dressing. And you mention that some use cream in place of water. Would Half & Half or cream not make a thicker sauce rather than cutting the iquid by a half cup?
I don't know, we have always used water. Don't usually have cream on
hand; it was a suggestion in the cook book. Next time we make it (with reduced water) I'll let you know how it turns out.
I'll be making this before too long. Thanks
Enjoy it; we got more leaf lettuce at the farmer's market so we can
have it again this week.
... I'm not a know-it-all, I just Google faster than you
How true these days. Steve was wondering about something the other day,
as he was thinking out loud, I did a quick Google search and gave him
his answer. (G)
I don't use Google for a number of reasons. I have used Bing
(Microsoft's search engine) since I found it. Less overt advertising
and biased "results" And the "sponsored" results are labelled. Now if
I could just get rid of the AI Bot ("Copilot") that they've intruded
into my searches ........
Title: Justin & Christine's Hurricane Pork
Categories: Pork, Curry, Vegetables
Yield: 6 Servigns
Paring knife all the way for that kind of job, IMO. I could (and have)
use a chef's knife, or, before I got a proper chef's knife, the $1.00
all purpose knife I got at a yard sale 40 years ago. It's about the
same size as a chef's knife but the top end of the blade is squared
off, not pointed like a proper chef's knife. Still, it worked well for
all the duties of a chef's knife, and then some, for about 20/25 years.
My "go-to" all purpose knife is an Old Hickory by Ontario Kife Co. I
got it at a hardware store when I set up housekeeping back in the
1960s. It cost me U$3.95 at that time. The same knife from Amazon,
today, is U$47. Yikes. Here's a link
https://www.amazon.com/dp/B000KKIT8U with a good pixture.
Title: Dirty Dave's Crockpot Chuck Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 Servings
Very often, even for this amount, I'll pull out the chef's knife and
use it. We also have a small (Rada) santoku that I'll use for smaller
chop jobs.
I've done that more times than I can count. But, sometimes it's sort
of neat to have the machine-like precision that the mandoline gives. I mean, I spent the $$$, might as well get some use out of it. Bv)=
Stephen would be more apt to grab the mandoline; the precisionist in
our family. (G)
I'm not that much on precision - but, as I said above, "sometimes it's sort of neat to have the machine-like precision ..." Then you get
into things like this .... no two alike:
Title: Cabbage Rolls w/Mushroom Sauce
Categories: Beef, Pork, Vegetables, Mushrooms, Rice
Yield: 8 servings
Quoting Ruth Haffly to Dave Drum <=-
I've always used Google; that's what Steve has put on my computer. (G)
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
Is that hurricane now beating the snot out of Jamaica predicted to hit your area? Or will you just get the "fallout" from it?
Right now most of the spaghetti plots (NOOA tracking lines) have it
headed straight west, a few of them have it taking a curve to the northeast. If it holds to the westward plotting, we will not be
affected but if it takes the bend to the northeast, we may get some
rain and rip currents along the coast. We'll know better by this time
next week.
8<----- SHORTEN ----->8
How true these days. Steve was wondering about something the other day,
as he was thinking out loud, I did a quick Google search and gave him
his answer. (G)
I don't use Google for a number of reasons. I have used Bing
(Microsoft's search engine) since I found it. Less overt advertising
and biased "results" And the "sponsored" results are labelled. Now if
I could just get rid of the AI Bot ("Copilot") that they've intruded
into my searches ........
I've always used Google; that's what Steve has put on my computer. (G)
Title: Justin & Christine's Hurricane Pork
Categories: Pork, Curry, Vegetables
Yield: 6 Servigns
As long as the power stays on, this will work for cooking in a
hurricane. Unfortunatly, power is usually one of the first things to go
so a slow cooker can't be used. If that were the case, I'd use the
propane oven in the camper or one of our grills (have both propane and charcoal). (G)
Ruth Haffly wrote to Dave Drum <=-
My "go-to" all purpose knife is an Old Hickory by Ontario Kife Co. I
got it at a hardware store when I set up housekeeping back in the
1960s. It cost me U$3.95 at that time. The same knife from Amazon,
today, is U$47. Yikes. Here's a link
https://www.amazon.com/dp/B000KKIT8U with a good pixture.
Sounds like it has been around a while, which is a good thing in
today's disposable world.
You can tell it's hand made, not machine processed and extruded when
you see there's no two exactly alike. I'll grab a scoop for doing
cookies or meat balls but give them a finishing roll with my hands. They'll still look fairly uniform but not quite precisely so. (G)
One time for a family reunion one of my sisters in law made chocolate
chip cookies, using a scoop to form them. She worked in food services
so knew how to get them precise. She also had a commercial plastic disposable cookie box that she put them in. At the gathering, a brother
in law initially didn't take any as he thought they were store bought.
We convinced him that they weren't, as I was able to tell him that I
saw her making them.
Quoting Ruth Haffly to Dave Drum <=-
I've always used Google; that's what Steve has put on my computer. (G)
I still prefer google though at work I use bing as that's what they like
us to use, and everything we do is logged.
I don't hate bing, I find it to be a decent engine, I do however hate that AI they have more then anything else. Having to keep clicking the "search" box to make it leave me be.
Shawn
... Why isn't there another word for thesaurus?
Shawn Highfield wrote to RUTH HAFFLY <=-
I've always used Google; that's what Steve has put on my computer. (G)
I still prefer google though at work I use bing as that's what they
like us to use, and everything we do is logged.
I don't hate bing, I find it to be a decent engine, I do however hate
that AI they have more then anything else. Having to keep clicking the "search" box to make it leave me be.
Carol Shenkenberger wrote to Shawn Highfield <=-
I've always used Google; that's what Steve has put on my computer. (G)
I still prefer google though at work I use bing as that's what they like
us to use, and everything we do is logged.
I don't hate bing, I find it to be a decent engine, I do however hate that AI they have more then anything else. Having to keep clicking the "search" box to make it leave me be.
I hate bing with a passion. It seaeches first for MS tool stites as repositories.
Quoting Carol Shenkenberger to Shawn Highfield <=-
I hate bing with a passion. It seaeches first for MS tool stites as repositories.
Quoting Dave Drum to Shawn Highfield <=-
The AI (Copilot) is a genuine PITA. Hopefully there is (or soon will
be) some way to send it to the bit bucket. Currently I just click the "Stop Responding" tab every time it pops up. As I told Ruth - I may be forced to try Duck Duck Go .... which your work may not allow.
I've always used Google; that's what Steve has put on my computer. (G)
I still prefer google though at work I use bing as that's what they
like us to use, and everything we do is logged.
I don't hate bing, I find it to be a decent engine, I do however hate
that AI they have more then anything else. Having to keep clicking
the "search" box to make it leave me be.
Is that hurricane now beating the snot out of Jamaica predicted to hit your area? Or will you just get the "fallout" from it?
Right now most of the spaghetti plots (NOOA tracking lines) have it
headed straight west, a few of them have it taking a curve to the northeast. If it holds to the westward plotting, we will not be
affected but if it takes the bend to the northeast, we may get some
rain and rip currents along the coast. We'll know better by this time
next week.
Everything I've seen says it's headed for Mexico.
8<----- SHORTEN ----->8
.. I'm not a know-it-all, I just Google faster than you
How true these days. Steve was wondering about something the other day,
as he was thinking out loud, I did a quick Google search and gave him
his answer. (G)
I don't use Google for a number of reasons. I have used Bing
(Microsoft's search engine) since I found it. Less overt advertising
and biased "results" And the "sponsored" results are labelled. Now if
I could just get rid of the AI Bot ("Copilot") that they've intruded
into my searches ........
I've always used Google; that's what Steve has put on my computer. (G)
Google is so common that it has become a verb as well as a nooun. I,
on the other hoof, am a contrarian who regrets the demise of Alta
Vista (my first search engine). I'm considering test flying the oddly named "Duck Duck Go" search engine as the AI in Bing is becoming increasingly a pain in my sit-upon.
Title: Justin & Christine's Hurricane Pork
Categories: Pork, Curry, Vegetables
Yield: 6 Servigns
As long as the power stays on, this will work for cooking in a
hurricane. Unfortunatly, power is usually one of the first things to go
so a slow cooker can't be used. If that were the case, I'd use the
propane oven in the camper or one of our grills (have both propane and charcoal). (G)
I picked that recipe because it was the only thing in my collection
that would let me "do a Burton" that didn't have booze as an
ingredient. Bv)=
Title: Texas Tornado Cake *
Categories: Cakes, Chocolate, Desserts
Yield: 9 Servings
My "go-to" all purpose knife is an Old Hickory by Ontario Kife Co. I
got it at a hardware store when I set up housekeeping back in the
1960s. It cost me U$3.95 at that time. The same knife from Amazon,
today, is U$47. Yikes. Here's a link
https://www.amazon.com/dp/B000KKIT8U with a good pixture.
Sounds like it has been around a while, which is a good thing in
today's disposable world.
I really like that I can keep a good edge on it with my "steel" and
the occasional use of a whetstone.. Unlike the stainless steel blades which are a real pain to sharpen/re-sharpen.
you see there's no two exactly alike. I'll grab a scoop for doing
cookies or meat balls but give them a finishing roll with my hands. They'll still look fairly uniform but not quite precisely so. (G)
One time for a family reunion one of my sisters in law made chocolate
chip cookies, using a scoop to form them. She worked in food services
so knew how to get them precise. She also had a commercial plastic disposable cookie box that she put them in. At the gathering, a brother
in law initially didn't take any as he thought they were store bought.
We convinced him that they weren't, as I was able to tell him that I
saw her making them.
Store bought is not necessarily bad. The B-I-L's assumption is both an insult and a compliment depending on which way it's taken. Bv)=
Quoting Ruth Haffly to Shawn Highfield <=-
Steve used to have to use Windows when he was in the Army, came home
and would use Linux or some other alternative and always happy he
didn't have to deal with Windows at home. Our first embroidery machine
I wouldn't know the difference; I just use whatever Steve puts on my system and shows me how to use.
raves it used to get when I'd brought it previously. Leftovers will be good with the bison steaks Steve picked up at Wegman's the other day
and couscous left over from another meal earlier this week.
Ruth Haffly wrote to Dave Drum <=-
One time for a family reunion one of my sisters in law made chocolate
chip cookies, using a scoop to form them. She worked in food services
so knew how to get them precise. She also had a commercial plastic disposable cookie box that she put them in. At the gathering, a brother
in law initially didn't take any as he thought they were store bought.
We convinced him that they weren't, as I was able to tell him that I
saw her making them.
Store bought is not necessarily bad. The B-I-L's assumption is both an insult and a compliment depending on which way it's taken. Bv)=
I'm not sure how he meant it but he eventually tried one and realised
it was home made but store bought precision looking. One of the
standing displays in the front of our Wegman's store is a variety of decorated sugar cookies. I know they're baked and decorated in the
store, not sure where they're mixed and shaped, but everything is so precise! I've watched some of the decorators in action; I was never
that good.
Steve used to have to use Windows when he was in the Army, came home
and would use Linux or some other alternative and always happy he
didn't have to deal with Windows at home. Our first embroidery machine
I used to run anything except windows, however I no longer care about
that stuff so run windows becuase it's supported, easy to use,
requries nothing after the initial setup.
I wouldn't know the difference; I just use whatever Steve puts on my system and shows me how to use.
That's one way to go!
raves it used to get when I'd brought it previously. Leftovers will be good with the bison steaks Steve picked up at Wegman's the other day
and couscous left over from another meal earlier this week.
Sounds like a good leftover meal for sure!
Store bought is not necessarily bad. The B-I-L's assumption is both an insult and a compliment depending on which way it's taken. Bv)=
I'm not sure how he meant it but he eventually tried one and realised
it was home made but store bought precision looking. One of the
standing displays in the front of our Wegman's store is a variety of decorated sugar cookies. I know they're baked and decorated in the
store, not sure where they're mixed and shaped, but everything is so precise! I've watched some of the decorators in action; I was never
that good.
Practice makes perfect. They do that for a living. We, OTOH ....
I mske these cookies around holiday time - using Santy Pants and Xmas tree cookie cutters. They are a hit where ever offered.
Title: Iced Sugar Cookies
Categories: Cookies, Snacks, Chilies
Yield: 24 Cookies
Ruth Haffly wrote to Dave Drum <=-
I used to do some cake decorating, mostly for family, sometimes friends and a few special occasion ones, never did do the all stars type decorating tho. First one I ever did was a Pokey Little Puppy for
Rachel's 6th birthday, borrowed the pan from a neighbor and did just
white & 2 shades of chocolate icing for the beagle puppy. Used a
picture from the Little Golden Book as a guide--kid loved it but I knew
it was definatly a first attempt. Now with the way the wrists and hands are, I don't know why I still have the decorating stuff.
I mske these cookies around holiday time - using Santy Pants and Xmas tree cookie cutters. They are a hit where ever offered.
Title: Iced Sugar Cookies
Categories: Cookies, Snacks, Chilies
Yield: 24 Cookies
I used to make those quite often, especially around Christmas and turn
the girls loose with decorating stuff. Got some interesting decorated cookies that way. (G)
I used to do some cake decorating, mostly for family, sometimes friends and a few special occasion ones, never did do the all stars type
I've got mine mostly because they're family heirlooms - from my great- granny, grandmother and mom. The Xmas tree and Santy Pants cutters I bought from the now-closed Springfield Baker's Supply.
I mske these cookies around holiday time - using Santy Pants and Xmas tree cookie cutters. They are a hit where ever offered.
Title: Iced Sugar Cookies
Categories: Cookies, Snacks, Chilies
Yield: 24 Cookies
I used to make those quite often, especially around Christmas and turn
the girls loose with decorating stuff. Got some interesting decorated cookies that way. (G)
I haven't made them for a few years. Oddly enough my friend Les asked
at Sunday breakfast if I'd be doing them this year. For him, sure
thing. And possibly for the dessert table at Temple B'rith Shalom's
annual
interfaith Christmas Breakfast. Can't do these at the Temple but, at
home .....
Title: Bacon Chocolate Chip Cookies
Categories: Cookies, Chocolate, Pork, Nuts
Yield: 12 Servings
Ruth Haffly wrote to Dave Drum <=-
I used to do some cake decorating, mostly for family, sometimes friends and a few special occasion ones, never did do the all stars type
I've got mine mostly because they're family heirlooms - from my great- granny, grandmother and mom. The Xmas tree and Santy Pants cutters I bought from the now-closed Springfield Baker's Supply.
I've got some cookie cutters that belonged to my paternal grandmother,
a biscuit cutter that belonged to my maternal grandmother. The latter
gets used quite often; it's got a removeable piece so doughnuts can be
cut with the proper hole in the middle.
I mske these cookies around holiday time - using Santy Pants and Xmas tree cookie cutters. They are a hit where ever offered.
Title: Iced Sugar Cookies
Categories: Cookies, Snacks, Chilies
Yield: 24 Cookies
I used to make those quite often, especially around Christmas and turn
the girls loose with decorating stuff. Got some interesting decorated cookies that way. (G)
I haven't made them for a few years. Oddly enough my friend Les asked
at Sunday breakfast if I'd be doing them this year. For him, sure
thing. And possibly for the dessert table at Temple B'rith Shalom's
annual interfaith Christmas Breakfast. Can't do these at the Temple
but, at home .....
Your reputation has gotten out!
Title: Bacon Chocolate Chip Cookies
Categories: Cookies, Chocolate, Pork, Nuts
Yield: 12 Servings
Looks good to me, but for sure, not kosher. (G)
Quoting Dave Drum to Ruth Haffly <=-
cellar. He told me that he may move his chilli kitchen to the garage as
at 86 he can no longer manage the stairs whilst carrying a chilli pot.
Not in the sizes that he favours, at least.
I've got some cookie cutters that belonged to my paternal grandmother,
a biscuit cutter that belonged to my maternal grandmother. The latter
gets used quite often; it's got a removeable piece so doughnuts can be
cut with the proper hole in the middle.
That sent me to the "possibles" drawer. Mine also has a center piece
that can be removed using a Philips-head screwdriver. Do you cook the holes or do you re-roll and re-cut for more crullers?
I used to make those quite often, especially around Christmas and turn
the girls loose with decorating stuff. Got some interesting decorated cookies that way. (G)
I haven't made them for a few years. Oddly enough my friend Les asked
at Sunday breakfast if I'd be doing them this year. For him, sure
thing. And possibly for the dessert table at Temple B'rith Shalom's
annual interfaith Christmas Breakfast. Can't do these at the Temple
but, at home .....
Your reputation has gotten out!
Title: Bacon Chocolate Chip Cookies
Categories: Cookies, Chocolate, Pork, Nuts
Yield: 12 Servings
Looks good to me, but for sure, not kosher. (G)
Les' new(ish) wife is *very* Kosher. He's not allowed to make his
prize winning chilli in *her* kitchen but has to use the set-up in the cellar. He told me that he may move his chilli kitchen to the garage
as at 86
he can no longer manage the stairs whilst carrying a chilli pot. Not
in the sizes that he favours, at least.
These are (can be) habit forming .......
Title: Dunkin' Donuts Apple Fritters
Categories: Breads, Snacks, Fruits, Snacks
Yield: 1 Sugar rush
Ruth Haffly wrote to Dave Drum <=-
I haven't made them for a few years. Oddly enough my friend Les asked
at Sunday breakfast if I'd be doing them this year. For him, sure
thing. And possibly for the dessert table at Temple B'rith Shalom's
annual interfaith Christmas Breakfast. Can't do these at the Temple
but, at home .....
Your reputation has gotten out!
Title: Bacon Chocolate Chip Cookies
Categories: Cookies, Chocolate, Pork, Nuts
Yield: 12 Servings
Looks good to me, but for sure, not kosher. (G)
Les' new(ish) wife is *very* Kosher. He's not allowed to make his
prize winning chilli in *her* kitchen but has to use the set-up in the cellar. He told me that he may move his chilli kitchen to the garage
as at 86 he can no longer manage the stairs whilst carrying a chilli
pot. Not in the sizes that he favours, at least.
We'd have to do it outside, on a grill as we've no garage. I usually
don't make big batches any more; the 6 qt crock pot or a 5 qt stock pot (sold a a chili pot) is usually as large as I use.
These are (can be) habit forming .......
Title: Dunkin' Donuts Apple Fritters
Categories: Breads, Snacks, Fruits, Snacks
Yield: 1 Sugar rush
I can imagine so! My mom used to make a version of these in the fall
for an occaisional Saturday lunch. They were good, but never made often enough. (G) Served with a drizzle of maple syrup.
Shawn Highfield wrote to DAVE DRUM <=-
cellar. He told me that he may move his chilli kitchen to the garage as
at 86 he can no longer manage the stairs whilst carrying a chilli pot.
Not in the sizes that he favours, at least.
One way to meet your neighbours! That should make even the most
private of neighbour come over and say hi! ;) I know I sure would.
hahaha
Quoting Dave Drum to Shawn Highfield <=-
Here is Les' recipe - just as he gave it to me. I have used it in
cook- offs many times. Placing higher than its author more than once.
My notes are in parentheses.
Les' new(ish) wife is *very* Kosher. He's not allowed to make his
prize winning chilli in *her* kitchen but has to use the set-up in the cellar. He told me that he may move his chilli kitchen to the garage
as at 86 he can no longer manage the stairs whilst carrying a chilli
pot. Not in the sizes that he favours, at least.
We'd have to do it outside, on a grill as we've no garage. I usually
don't make big batches any more; the 6 qt crock pot or a 5 qt stock pot (sold a a chili pot) is usually as large as I use.
He's pretty much retired from competition cooking (after 20+ trips to
the World's Championship) and most chilli suppers. I thionk his only chilli supper (where he actually makes the chilli) is Temple B'rith Sholom's
annual Chillli Supper. He still supervises many supper's preparation, though - he's an amazing guy I am proud to call my friend.
These are (can be) habit forming .......
Title: Dunkin' Donuts Apple Fritters
Categories: Breads, Snacks, Fruits, Snacks
Yield: 1 Sugar rush
I can imagine so! My mom used to make a version of these in the fall
for an occaisional Saturday lunch. They were good, but never made often enough. (G) Served with a drizzle of maple syrup.
This is my favourite donut. I buy them at Mel-O-Cream which is the (I
am told) largest supplier to grocery stores of donut doughs and mixes
in the country. Much better than Dunkies or Kripsy Kreme.
Title: Buttermilk Old-Fashioned Doughnut
Categories: Breads, Snacks, Choolate
Yield: 18 donuts
Les' new(ish) wife is *very* Kosher. He's not allowed to make his
prize winning chilli in *her* kitchen but has to use the set-up in the cellar. He told me that he may move his chilli kitchen to the garage
as at 86 he can no longer manage the stairs whilst carrying a chilli
pot. Not in the sizes that he favours, at least.
We'd have to do it outside, on a grill as we've no garage. I usually
don't make big batches any more; the 6 qt crock pot or a 5 qt stock pot (sold a a chili pot) is usually as large as I use.
He's pretty much retired from competition cooking (after 20+ trips to
the World's Championship) and most chilli suppers. I thionk his only chilli supper (where he actually makes the chilli) is Temple B'rith Sholom's annual Chillli Supper. He still supervises many supper's
preparation, though - he's an amazing guy I am proud to call my
friend.
Sounds like somebody I would enjoy meeting, if ever given the
opportunity.
These are (can be) habit forming .......
Title: Dunkin' Donuts Apple Fritters
Categories: Breads, Snacks, Fruits, Snacks
Yield: 1 Sugar rush
I can imagine so! My mom used to make a version of these in the fall
for an occaisional Saturday lunch. They were good, but never made often enough. (G) Served with a drizzle of maple syrup.
This is my favourite donut. I buy them at Mel-O-Cream which is the (I
am told) largest supplier to grocery stores of donut doughs and mixes
in the country. Much better than Dunkies or Kripsy Kreme.
Title: Buttermilk Old-Fashioned Doughnut
Categories: Breads, Snacks, Choolate
Yield: 18 donuts
Another good looking recipe. I split a chocolate glazed KK today with Steve; it was good to hold off the chocolate cravings until after
church but probabbly not as good as that doughnut.
He's pretty much retired from competition cooking (after 20+ trips to
the World's Championship) and most chilli suppers. I thionk his only chilli supper (where he actually makes the chilli) is Temple B'rith Sholom's annual Chillli Supper. He still supervises many supper's
preparation, though - he's an amazing guy I am proud to call my
friend.
Sounds like somebody I would enjoy meeting, if ever given the
opportunity.
I am currently writing the nomination letter for a group of us who are putting Les up for the local "news"paper's annual "First Citizen"
award. He has served on the boards of many charities (SPARC - local
Aid to
Retarded Citizens), local Anti-Defamation League, local Goodwill and Salvation Army, Habitat for Humanity, etc.) He's retired from all but Habitat and the Abraham Lincoln Presidential Museum advisory board (at
86 y.o.) but he still heads Habitat's carpenter/repair shop.
AFAIK it will be a total surprise to him if he is picked.
Another good looking recipe. I split a chocolate glazed KK today with Steve; it was good to hold off the chocolate cravings until after
church but probabbly not as good as that doughnut.
Clazed donuts are, to me, like cotton candy. Big, light, fluffy and
when you take a - where is it? Bv)= Much prefer the cake style
douts.
Ruth Haffly wrote to Dave Drum <=-
He's pretty much retired from competition cooking (after 20+ trips to
the World's Championship) and most chilli suppers. I thionk his only chilli supper (where he actually makes the chilli) is Temple B'rith Sholom's annual Chillli Supper. He still supervises many supper's
preparation, though - he's an amazing guy I am proud to call my
friend.
Sounds like somebody I would enjoy meeting, if ever given the
opportunity.
I am currently writing the nomination letter for a group of us who are putting Les up for the local "news"paper's annual "First Citizen"
award. He has served on the boards of many charities (SPARC - local
Aid to Retarded Citizens), local Anti-Defamation League, local Goodwill and Salvation Army, Habitat for Humanity, etc.) He's retired from all
but Habitat and the Abraham Lincoln Presidential Museum advisory board
(at 86 y.o.) but he still heads Habitat's carpenter/repair shop.
AFAIK it will be a total surprise to him if he is picked.
And it sounds like he is well deserving of the award. When will the
winner be announced?
Another good looking recipe. I split a chocolate glazed KK today with Steve; it was good to hold off the chocolate cravings until after
church but probabbly not as good as that doughnut.
Glazed donuts are, to me, like cotton candy. Big, light, fluffy and
when you take a - where is it? Bv)= Much prefer the cake style
douts.
I knew Steve wouldn't want anything with sprinkles and the filled doughnuts would have been too messy to split so this filled ths spot
quite well.
AFAIK it will be a total surprise to him if he is picked.
And it sounds like he is well deserving of the award. When will the
winner be announced?
Traditionally, right after Turkey Day (last week of November).
Another good looking recipe. I split a chocolate glazed KK today with Steve; it was good to hold off the chocolate cravings until after
church but probabbly not as good as that doughnut.
Glazed donuts are, to me, like cotton candy. Big, light, fluffy and
when you take a - where is it? Bv)= Much prefer the cake style
douts.
I knew Steve wouldn't want anything with sprinkles and the filled doughnuts would have been too messy to split so this filled ths spot
quite well.
Sprinkles are for kids and birthday celebrations..
Ruth Haffly wrote to Dave Drum <=-
AFAIK it will be a total surprise to him if he is picked.
And it sounds like he is well deserving of the award. When will the
winner be announced?
Traditionally, right after Turkey Day (last week of November).
Nice end of the year gift, and in time to make the annual holiday
letter. (G)
Another good looking recipe. I split a chocolate glazed KK today with Steve; it was good to hold off the chocolate cravings until after
church but probabbly not as good as that doughnut.
Glazed donuts are, to me, like cotton candy. Big, light, fluffy and
when you take a - where is it? Bv)= Much prefer the cake style
donuts.
I knew Steve wouldn't want anything with sprinkles and the filled doughnuts would have been too messy to split so this filled ths spot
quite well.
Sprinkles are for kids and birthday celebrations..
We've got a good number of kids in the church, also other folks that
like sprinkles.
AFAIK it will be a total surprise to him if he is picked.
And it sounds like he is well deserving of the award. When will the
winner be announced?
Traditionally, right after Turkey Day (last week of November).
Nice end of the year gift, and in time to make the annual holiday
letter. (G)
If he is selected he'll be the only one surprised.
Sprinkles are for kids and birthday celebrations..
We've got a good number of kids in the church, also other folks that
like sprinkles.
I'll eat them if they're already there. But, I never use them as a "decoration". Althoough I have used dragees sometimes. The metallic
balls of silver or gold colour which aren't edible. There is also an edible dragee which is *totally* different but could be used, also, as
a decoration - and not have to be picked off lest one break a tooth.
Dragee is a French word for a sugar-coated nut or a small
silver-colored ball used as a decoration. A good start to the week -
I've learned stuff I'd not kown before.
https://www.merriam-webster.com/dictionary/drag%C3%A9e
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
AFAIK it will be a total surprise to him if he is picked.
And it sounds like he is well deserving of the award. When will the
winner be announced?
Traditionally, right after Turkey Day (last week of November).
Nice end of the year gift, and in time to make the annual holiday
letter. (G)
If he is selected he'll be the only one surprised.
That's usually the case.
Sprinkles are for kids and birthday celebrations..
We've got a good number of kids in the church, also other folks that
like sprinkles.
I'll eat them if they're already there. But, I never use them as a "decoration". Althoough I have used dragees sometimes. The metallic
balls of silver or gold colour which aren't edible. There is also an edible dragee which is *totally* different but could be used, also, as
a decoration - and not have to be picked off lest one break a tooth.
Dragee is a French word for a sugar-coated nut or a small
silver-colored ball used as a decoration. A good start to the week -
I've learned stuff I'd not kown before.
https://www.merriam-webster.com/dictionary/drag%C3%A9e
That's always a good thing. I've never bought/used them for cake decorating, usually use just icing and sometimes some sprinkles.
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